Growing up, French toast was one of my absolute favorite breakfasts. My dad used to make the BEST French toast.
His secret? Extra vanilla.
I always liked my French toast with a little crispy edge and lots of maple syrup on top. I’ll take French toast over pancakes any day, though I’m realizing most people don’t agree!
So whenever there’s a special breakfast or brunch, I always make something French toast inspired.
This Lemon Blueberry French Toast Casserole is so simple and easy to make, and can be done the night before you plan on serving it. It’s absolutely perfect for Mother’s Day because of that! And I find it holds up well after baking for at least a few hours too.
The texture is really a cross between French toast and bread pudding. The exterior has a slight crunch, but the inside is ultra rich, soft, and almost like custard.
My absolute favorite bread to use for this recipe is day old Challah. It’s rich and soaks up all of the eggy goodness. If you can’t find Challah you can also use a good French or Italian loaf.
The blueberry topping on top is definitely worth the extra effort. It can be made, cooled, covered, and refrigerated for a few days. Just rewarm when ready to serve!
If you make this Lemon Blueberry French Toast recipe, be sure to snap a picture and tag me on Instagram and use #handletheheat so I can see!
Here’s a step-by-step video just below showing exactly how to make this!